Salmon with chermoula potatoes

Salmon with chermoula potatoes


This quick pan-fried salmon meal is spiced with cumin and served with a zingy dressing of chermoula on potatoes.

Serves 4


For chermoula:

  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp continental parsley, finely chopped
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 clove garlic, finely diced
  • 1/2 tsp mild paprika
  • 1/2 tsp ground turmeric
  • 3 tbsp olive oil
  • 1/4 cup (60ml) lemon juice
  • 600g potatoes, peeled
  • 2 tsp ground cumin
  • 2 tsp sea salt
  • 3 tbsp olive oil
  • 4 salmon fillets (125g each)
  • 100g baby spinach


For chermoula, combine all ingredients in a large bowl. Season well.

Cut potatoes in a 1.5cm dice, place in a large pot of water, bring to the boil and simmer for 6 minutes until just cooked. Drain and set aside.

Combine cumin and sea salt in a bowl. Coat salmon fillets all over with mixture. Heat 2 tsp olive oil in a large non-stick frypan and cook salmon skin-side down for 3 minutes over medium heat. Turn and cook for a further 2-3 minutes. Remove and keep warm.

Wipe out pan and heat remaining oil over medium heat. Add drained potatoes and cook, turning often, until golden and crispy, approx. 6-8 minutes. Remove to a bowl lined with paper towel.

Add crispy potatoes to chermoula mix and toss to coat. Divide spinach leaves between four serving plates, top with potatoes and salmon.

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Serving Suggestions


  • Blitz the chermoula ingredients in a food processor if you prefer.
  • Be sure to remove the pin-bones from your salmon fillets with a pair of tweezers to prevent choking.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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